El Bulli: Cooking In Progress Reviews

July 27, 2012
There is no doubting that even this overlong examination of culinary expertise and experimentation will become a classic.
July 26, 2012
As an advertisement for the restaurant, this works well, but the issues - the art of cuisine and cuisine as art - are not discussed very thoroughly.
July 26, 2012
Chopping, frying, tasting... A snooze-bouche.
July 24, 2012
For those of us who don't have an deep interest in freeze-drying, 'El Bulli' is astonishingly, sub-'Masterchef' dull.
December 1, 2011
You leave "Cooking in Progress" with respect for a man who followed his vision, and with fascination at the idea of food as artistic expression.
November 10, 2011
If you're passionate (and open-minded) about food, you'll be fascinated.
October 18, 2011
Even docs need a third act.
September 30, 2011
If your idea of fine dining is pumpkin meringue sandwiches, bone marrow tartare with oysters, tea shrimp with caviar anemones, and ice vinaigrette with tangerines and green olive, then by all means make haste to El Bulli.
September 29, 2011
Offers a fascinating glimpse behind the scenes at the Spanish restaurant hailed as the most influential eatery in the world.
August 23, 2011
We're made to marvel at slow-cooked, freeze-dried, unappetizingly bagged food, the way some mushrooms, when delicately sliced, evoke fruit and some crustaceans resemble side-sleeping snooze-bar slappers.
August 10, 2011
El Bulli becomes a haunting celebration of the human desire to turn food into art - even if the results are consciously insane.
August 5, 2011
El Bulli barely registers a pulse stronger than a book's.
August 5, 2011
A fascinating observational doc about the most famous restaurant in the world.
August 4, 2011
The flat camerawork and lack of a story beyond the framework of six months in the city lab and six months at El Bulli gives us little to sink our teeth into.
July 28, 2011
For hardcore foodies, El Bulli offers a clear, unvarnished look at the master at work.
July 27, 2011
It's a sluggish portrait that neither captures nor replicates the dazzle, pacing and polish of an El Bulli meal. Check, please.
July 27, 2011
A tasty documentary by Gereon Wetzel.
July 26, 2011
"What matters is that it's magical, that it opens up a new path," Adria reminds. Cooking in Progress is, in fact, all magic and no path
July 26, 2011
Anyone looking for the lowdown on haute cuisine will be sorely disappointed: devoid of emotion, context or narrative, the baffling avant-garde techniques and extreme politesse of the lab become oppressively dull.
June 3, 2011
Immaculately crafted.